Here is a fresh and flavorful coleslaw to accompany your next pork sandwich or Texas BBQ feast. This Texas-Style Coleslaw with a Flavorful Dressing is the perfect side dish. With fresh cilantro and creamy horseradish, this recipe offers a bold twist on traditional southern coleslaw. It uses simple ingredients that you can find at any grocery store, but the flavor is anything but ordinary. Whether you're preparing an easy dinner idea or hosting a backyard barbecue, this dish will have your guests reaching for a second helping.
Try my recipes for Chorizo Stuffed Jalapeño Poppers, Easy Texas Caviar and The Ultimate Queso Fundido.
Ingredients
Coleslaw Mixture
- Cabbage
- Carrot
- Green onions
- Fresh cilantro
Spicy Dressing
- Mayonnaise
- Buttermilk
- Whole milk
- Juice of one lime
- Apple cider vinegar (or white vinegar)
- Granulated sugar
- Celery seeds
- Ground cumin
- Salt
- Black pepper
- Horseradish
See recipe card for quantities.
Instructions
Prepare the Vegetables
Using a food processor, finely shred the green cabbage and carrot. Combine them together in a large bowl along with the green onions and fresh cilantro. Set aside.
Make the Dressing
In a medium bowl, whisk together the mayonnaise, buttermilk, whole milk, lime juice, apple cider vinegar, granulated sugar, celery seeds, ground cumin, salt, black pepper and horseradish. This creamy dressing packs just the right amount of spicy flavor while maintaining the classic coleslaw texture.
Toss the Coleslaw Mix
Pour the dressing over the coleslaw mixture in the large bowl. Use a large wooden spoon to gently toss everything together until well coated. For best results, let it chill in the refrigerator for at least an hour or, better yet, the next day to allow the flavors to blend.
Variations
If you want to spice it up a bit, consider adding some chopped green bell pepper or minced jalapeño peppers to the coleslaw mix.
Equipment
Add equipment here.
Storage
Store leftover shotgun shells in an airtight container in the refrigerator for up to 3 days.
Top Tip
Shred fresh cabbage instead of using a pre-packaged coleslaw mixture. The coleslaw will be crisper and will retain its crunch better. Also, flavors develop better overnight. If you have time, make this recipe a day in advance.
Avoid using purple cabbage, red cabbage, red onion, red bell pepper and red wine vinegar. All of them will discolor the coleslaw making it unappealing.
Final Thoughts
This homemade coleslaw is terrific piled high on pork sandwiches or as a side dish for potlucks, BBQs and family gatherings. Enjoy!
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Pairing
These are my favorite dishes to serve with this recipe.
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